Consomme Ou Potage Au Vermicelle
Ingredients
Directions
Prepare and cook the noodles
Break the vermicelli into pieces.
Boil the vermicelli in salted water until nearly cooked, about 15 minutes.
Drain the vermicelli and add it to the boiling broth.
Finish in the broth
Boil until perfectly tender, about 20 to 25 minutes. Serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Vermicelli
- Supplies the starchy body of the soup as it softens in the broth.
- Broth or consomme
- Forms the liquid base and carries the flavour of the soup.
The step that matters
Adding the drained vermicelli to the broth. Pasta keeps softening and absorbing liquid in hot broth, so it can turn soft and mushy if boiled too long. Stopping at perfect tenderness and serving promptly keeps the texture intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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